Receta Chocolate Ice Cream Recipes
by Global Cookbook

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Ingredientes

One of the tricks to making chocolate ice cream is getting the chocolate to heat and mix with the lowfat milk properly. The only way I've found is the following. Heat the chocolate over low heat. At the same time, hot the lowfat milk over low heat in a separate pan. When the chocolate has melted, stir in a little bit of the lowfat milk. Stir till thoroughly mixed. Add in some more lowfat milk and again stir till mixed. If the recipe calls for cocoa pwdr, fold in a little after stirring in the lowfat milk. Repeat till mix is mostly liquid.
At this point, add in the remaining lowfat milk.
The problem I often have is which no matter how careful I am, bits of unmelted chocolate will remain at the end. I have given up trying to get rid of these, and I instead strain them out of the mix. You can leave them in if desired, although the bits will taste awful if you have used unsweetened chocolate.
One alternative is to heat the chocolate and cream together. When chocolate partially melted, stir in cocoa pwdr. This is much easier than the above method, and works okay, but there will be more bits of unmelted chocolate in the mix.